Charcuterie (shahr-cute-uh-ree) is a French word for smoked, dry-cured or cooked meats. This category includes favorites like bacon, ham, pâté, and sausages. More unusual items like terrines, rillettes, galantines and duck confit are also considered charcuterie. These ready-to-eat foods make for easy entertaining, cocktail hour bites, and even convenient snacking.
Over half our acres grow cider apples for fermentation. With large cider orchards planted in the 90’s on another former dairy farm on Black Hill in Plainfield, NH, we’re the biggest grower of cider apples in the U.S. (That will change — growers in other regions are finally planting for cider. Their apples will taste different from ours: true regional cider character will eventually re-emerge from American soil!) A very few old-time eating apples also contribute major magic to Farnum Hill ciders. But by and large, most of the good fruit-bowl varieties yield blah-to-bad fermentations.
Starting early in the 20th century, scores of excellent eating and cooking apples vanished from general trade, as bulk refrigeration and food photography brought more fragile, more eye-catching varieties into favor. Crunch and looks eventually beat out flavor and usefulness. On the cider side, the temperance movement and Prohibition of course crushed U.S. cider orcharding.
When wine is alive and free from overreaching modern influence, the wine will whisper in nature’s perfect logic and design. We search the world for the finest natural, sustainable, and biodynamic wines. The family farms and artisans that handcraft our wines are deeply committed to these farming and winemaking practices. You can taste it in every soulful wine we collect.
The authentic wines we procure are exceptionally interesting and compelling expressions of taste and pleasure. When a wine is alive and free from overreaching modern influence, the wine will whisper in nature’s perfect logic and design. The wine will express nature joyfully and perfectly.
